单核细胞增生李斯特菌在由未巴氏杀菌山羊奶制成的奶酪中的存活情况。
Survival of Listeria monocytogenes in cheese made of unpasteurized goat milk.
作者信息
Tham W
出版信息
Acta Vet Scand. 1988;29(2):165-72. doi: 10.1186/BF03548367.
Abstract
Food-born infections with Listeria monocytogenes have been reported during recent years, cheese being mentioned as one of the foods responsible. A classical opinion is that cheese represents a very inhospitable environment for pathogens due to antagonism by the starter culture of lactic-acid-producing organisms. In order to study the survival of L. monocytogenes in goat cheese, cheeses were made with the addition of L. monocytogenes cultures. The maximum survival time for L. monocytogenes was 18 weeks in two of the cheeses. It is concluded that L. monocytogenes has the ability to survive in semi-soft cheese made of unpasteurized goat milk during normal curing (2–3 months).
摘要
近年来，有报道称由单核细胞增生李斯特菌引起的食源性感染，奶酪被认为是致病食品之一。传统观点认为，由于产乳酸微生物的发酵剂具有拮抗作用，奶酪对病原体来说是一个极不适宜生存的环境。为了研究单核细胞增生李斯特菌在山羊奶酪中的存活情况，制作奶酪时添加了单核细胞增生李斯特菌培养物。在其中两种奶酪中，单核细胞增生李斯特菌的最长存活时间为18周。得出的结论是，在正常成熟过程（2至3个月）中，单核细胞增生李斯特菌能够在由未巴氏杀菌山羊奶制成的半软质奶酪中存活。
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